You are here: Home » Recipes » Prince of Wales Cake Prince of Wales Cake Recipe by Favorite Recipes Press Yield 16 to 20 servings This cake is often served as the groom's cake. PrintEmail Ingredients Cake:1/3 cup butter1 1/2 cups sugar3 eggs, well beaten2 tablespoons molasses1 1/2 teaspoons baking soda1 1/2 teaspoons cinnamon3/4 teaspoon ground cloves3/4 teaspoon nutmeg3 cups sifted cake flour1 1/2 teaspoons baking powder1 1/2 cups buttermilk Finely grated rind of 1 lemonLemon Filling:3/4 cup sugar3 tablespoons cornstarch1/4 teaspoon salt1 egg yolk Grated rind and juice of 1 lemon1 tablespoon butterBoiled Icing:1 cup sugar1/2 teaspoon cream of tartar1/3 cup hot water2 egg whites1/4 teaspoon vanilla1/4 teaspoon almond extract Instructions To prepare the cake. Cream butter and sugar until fluffy. Add eggs, then molasses. Beat well. Sift dry ingredients together 3 times. Add to butter mixture alternately with the buttermilk and lemon rind. Pour batter into 2 well-buttered and floured 9-inch cake pans. Bake at 350F for 20 to 25 minutes. To prepare the filling. Combine sugar, cornstarch and salt in a saucepan. Stir in yolk and rind. Add enough water to the lemon juice to make 1 cup. Stir into sugar mixture and cook, stirring constantly until thick. Stir in butter. Cool to room temperature. Spread between the cake layers. To prepare the icing. Beat sugar, cream of tartar and water in saucepan. Cook to soft ball stage (236F on a candy thermometer). Beat egg whites until stiff but not dry. Pour hot syrup over whites in a fine stream beating constantly. Continue beating until icing forms stiff peaks. Beat in flavorings. Ice the cake. Recipe reprinted with permission from The Junior League of Chicago’s Soupcon II (Chicago, Illinois, 1982).